David Porter

You (Difford) would probably stick with the full 60ml of Cachaça?

Strangely was experimenting with a Strawberry caipirinha before I saw this recipe. I used 4 Strawberries which I agree is probably too much, however substituted 15ml of framboise for 10ml of the cachaça; to balance this I put in 2 or three spots of good balsamic vinegar (like you do with bitters). Worked well as just gave a sweet but sour edge. Think it would work WITH the basil as well. Give it a go and tell me what you think?

Unlike many comments on here I found that the St Germain 'hid' itself well in these proportions; I do however prefer a little more bitterness so ended up with 4:2:1 proportions, will be drinking again though

As monasterium is now discontinued any suggestions as to what to use instead? Have tried with a mixture of green chartreuse (no yellow at the moment) and St Germain, then with Bénédictine; both acceptable and complex drinks as I think the original is meant to be but feel I am missing something more citrus. Off to France soon so will try it with some Genepii ?

I used an old bottle of 'limoncino' that I found under a chair in a seldom used room:) avoided the sweetness of limoncello (which I generally dislike) and made a very nice and complex drink. Never would have tried this if not for you Mr Difford & my scratch off 100 cocktail poster;)

Wow, rum and vermouth, who would have thought. Didn't have any bianco (obviously my extensive drinks cabinet doesn't run as far as Mark Shah's:) so used a rather aged chardonnay, also orange bitters. Very nice complex drink with lovely orange overtones,

As many, found this an interesting, complex cocktail but found the dry vermouth a bit too forward (maybe because mine is cheap:), prefered with larger dash of bitters, used Roku gin which worked well.

Yep agree nowhere near as sweet as I was expecting, the extra portion of vodka smooths out pineapple that i always find a bit harsh.

Not usually a great peach fan in drinks but tried this with 15ml each of a dry German Peach schnapps and a peach liqueur hoping together they would balance the lime without being too sweet? TBH I do not like too sweet a cocktail so might try with just the schnapps?
Anyway overall gives me something else to put in front of a peach loving friend:)

How did Raoul's not have this when I was at Oxford???
Can imagine i will be making many of these and riffs off of it; if only to use up some of the passion fruit syrup i keep for my nieces 'porn stars'!

Nice winter cocktail but a bit heavy on the dubonnet IMO, would go down as far as 30ml

The strength of the 'honey' taste of this is remarkable, I can only presume it is the Drambuie and St Germain working together. Used Bell's to no seeming detriment but would like to try with a Speyside malt (or at least half and half with a blended.

Tried this with violette liquor from French hyper U, still works and at last found a good use for it. Would love to try it with proper Parfait Amour.

Found the amount of apple juice overpowering but cannot wait to try in apple season with russets.

Hi Mr Difford, surely some mistake, the version on the site has 2 lots of 5ml lime juice, whilst I love lime and Bison grass i seem to be missing the herbal element (trying with chartreuse for one of the 5ml lime as i write:).
Please let us all know what you intended?

Ok but cannot get over the slightly artificial sweets flavour, going to try a rum instead of vodka next time to try and detract from it.